📝 About This Recipe
A true treasure of the Pacific Northwest, these razor clams are pan-fried to golden perfection, offering a delicate balance of sweet, briny ocean flavor and a satisfyingly crisp exterior. This recipe honors the coastal tradition of 'clamming' on the sandy shores of Washington and Oregon, transforming a rugged harvest into a sophisticated, melt-in-your-mouth delicacy. Served with a zesty lemon-caper remoulade, it captures the essence of a foggy morning on the Olympic Peninsula in every bite.
🥗 Ingredients
The Clams
- 1 pound Razor clams (cleaned, shells removed, and patted very dry)
- 1/2 cup All-purpose flour (for dredging)
- 2 Eggs (large, beaten well)
- 1.5 cups Panko breadcrumbs (finely crushed for better adhesion)
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon Kosher salt (plus more for finishing)
- 1/4 teaspoon Black pepper (freshly cracked)
For Frying
- 3 tablespoons Unsalted butter
- 2 tablespoons Grapeseed or Canola oil (high smoke point oil)
Northwest Remoulade
- 1/2 cup Mayonnaise (high quality)
- 1 tablespoon Dijon mustard
- 1 tablespoon Capers (drained and minced)
- 1 tablespoon Fresh dill (finely chopped)
- 1 teaspoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Hot sauce (optional, for a tiny kick)
For Garnish
- 1 Lemon (cut into wedges)
- 1 tablespoon Fresh parsley (chopped)
👨🍳 Instructions
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1
Prepare the remoulade by whisking together the mayonnaise, Dijon mustard, minced capers, fresh dill, lemon juice, and hot sauce in a small bowl. Cover and refrigerate to let flavors meld.
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2
Ensure your cleaned razor clams are completely dry. Use paper towels to pat them down firmly; moisture is the enemy of a crispy crust.
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3
Set up a dredging station with three shallow bowls. Place the flour in the first bowl. In the second, beat the eggs. In the third, mix the panko, Old Bay, salt, and pepper.
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4
If the clam necks are particularly thick, gently butterfly them open or lightly pound them with a meat mallet to ensure even thickness and faster cooking.
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5
Dredge a clam lightly in the flour, shaking off any excess so only a thin veil remains.
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6
Dip the floured clam into the egg wash, ensuring it is fully coated.
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7
Press the clam firmly into the panko mixture, coating both sides thoroughly. Place the breaded clams on a wire rack for 5 minutes to help the coating set.
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8
In a large heavy-bottomed skillet (cast iron is ideal), heat the oil and butter over medium-high heat until the butter foam subsides and the pan is shimmering.
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9
Carefully place 3-4 clams in the skillet, being careful not to crowd the pan. Crowding will lower the temperature and lead to soggy breading.
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10
Fry the clams for exactly 60 to 90 seconds per side. They cook incredibly fast and will become rubbery if overdone. Look for a deep golden-brown color.
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11
Remove the clams immediately and place them on a paper-towel-lined plate to drain for just a moment.
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12
Sprinkle with a tiny pinch of extra salt while they are still hot and glistening.
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13
Repeat with the remaining clams, adding more oil or butter if the pan becomes too dry.
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14
Serve immediately while piping hot with the chilled remoulade and fresh lemon wedges.
💡 Chef's Tips
The secret to tender razor clams is speed; they only need about 90 seconds of heat per side. If you are using frozen clams, ensure they are fully thawed and patted extremely dry before breading. For an even crunchier texture, pulse your panko in a blender for 2 seconds to create a finer crumb that sticks better to the delicate meat. Don't skip the resting period after breading; those 5 minutes allow the egg and flour to form a 'glue' that keeps the crust from falling off in the pan.
🍽️ Serving Suggestions
Pair with a crisp Pacific Northwest Pinot Gris or a cold local Pilsner. Serve alongside a fresh slaw of shredded cabbage, green apple, and cider vinegar. Accompany with classic roasted fingerling potatoes seasoned with sea salt and rosemary. For a true beach-house feast, serve with a side of sourdough bread and salted butter.